Food supplement based on chitin with enhanced lipid-lowering and sorption properties

Method for evaluating lipid-binding qualities of enterosorbent was described. Mathod takes into account peculiarities of food digestion. A number of lipid binding agents was tested. The researches showed that biologically active additive to food "Chizitel" extracted via electrochemical method has the highest sorption properties towards triglycerides and fatty acids in comparison with well-known enterosorbents such as chitosan and microcrystalline cellulose (MCC) in the investigated PH-range

Development of biodegradable polysaccharide-protein edible gel coat with antimicrobial properties for food products

Food edible coatings are an important milestone in food production and one of the innovations in food packaging development. This article presents materials on the development of the formulation and technology for the manufacture of a novel composite coating based on sodium alginate, chitosan and protein hydrolysate obtained by the electrochemical method of double extraction from cod processing waste to obtain edible coatings for semi-finished fish products. Furthermore, the physicochemical, physical, mechanical and microbiological properties of this material are described

Perspective for the use of chitin mineral food additives in the technology of hard-smoked sausages

The problem of calcium deficiency in the diet of modern man is well known. Calcium deficiency can lead to osteoporosis and frequent bone fractures, rickets, skeletal muscle cramps, thrombosis, hypertension, allergies, and rectal cancer, etc. There is also a shortage of dietary fibre due to excessive refined products. This problem is proposed to be solved by the manufacture of a functional food product-dry-cured sausage, with the addition of biologically active chitin-mineral food supplement “Hizitel” based on dietary fibre.Thefood supplementwasobtained by processing the shell-containing raw materials in the electrolyser. The selected method does not provide for the use of aggressive substances, thereby preserving the native structure of the chitin–mineral complex of the shell. The effect of the concentration of chitin–mineral food supplement in dry-cured sausage on the acidity and solid content in the product has been studied. The optimal concentration of added hizitel has been determined to prolong the shelf life and enrich the product with minerals and vitamins